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SLOW COOKED PORK WITH PINEAPPLES
Pork fillet 2 Garlic for rubbing 1/2 clove Onions large chunks 1 Carrots large chunks 2 Leek 1 Garlic crushed 1 cloves Vegetable Broth 2 cups Herbs like bay leaves, marjoram, rosemary Canned Pineapples 1 French beans 1/2 bag Salt and pepper Olive oil If slow cooker is not available, use regular pot. |
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1. Make bouquet garni. Make a slight cut on white park of leek.
2. Take the first or second layer of the leek and wrap the herbs. Tie with a string. Make the end long so it can hang outside of the pot.
3. Rub garlic and sprinkle salt and pepper on pork fillet. Saute the pork, rolling occasionally, until browned. No need to be cooked all the way.
4. Place the half of the onions first to the pot, followed by pork, other half of the onions, carrots, crushed garlic, vegetable broth, salt and pepper, and bouquet garni. Have the end of the string of bouquet garni hand out side the pot.
5. Set for high 6 hours.
6. Take the bouquet garni out of the pot.
7. Drain the pineapple can. Place the pineapples to the pot. Keep it warm.
8. Steam the french beans.
9. Warm the pan with olive oil. Saute the garlic in low heat. Place the french beans to the pan and bring the heat to medium.
10. When everything is covered with oil, sprinkle salt and pepper. Stir.
11. Arrange on a plate and serve.
Got leftover?
Enjoy your pork with Marinated Onion with Lemon Soy Sauce.
2. Take the first or second layer of the leek and wrap the herbs. Tie with a string. Make the end long so it can hang outside of the pot.
3. Rub garlic and sprinkle salt and pepper on pork fillet. Saute the pork, rolling occasionally, until browned. No need to be cooked all the way.
4. Place the half of the onions first to the pot, followed by pork, other half of the onions, carrots, crushed garlic, vegetable broth, salt and pepper, and bouquet garni. Have the end of the string of bouquet garni hand out side the pot.
5. Set for high 6 hours.
6. Take the bouquet garni out of the pot.
7. Drain the pineapple can. Place the pineapples to the pot. Keep it warm.
8. Steam the french beans.
9. Warm the pan with olive oil. Saute the garlic in low heat. Place the french beans to the pan and bring the heat to medium.
10. When everything is covered with oil, sprinkle salt and pepper. Stir.
11. Arrange on a plate and serve.
Got leftover?
Enjoy your pork with Marinated Onion with Lemon Soy Sauce.
Onion Marinate:
Onion thinly sliced 1
Rice vinegar 1 cup
Dashi powder 1 tsp
Salt 1/2 tsp
Sugar 1 tbsp
*Keep in a jar and refrigerate
Lemon Soy Sauce:
Lemon juice 1/2
Rice vinegar 2 tbsp
Soy Sauce 2 1/2 tbsp
Top the sliced pork with marinated onions and pour the lemon soy sauce over. Enjoy.
Onion thinly sliced 1
Rice vinegar 1 cup
Dashi powder 1 tsp
Salt 1/2 tsp
Sugar 1 tbsp
*Keep in a jar and refrigerate
Lemon Soy Sauce:
Lemon juice 1/2
Rice vinegar 2 tbsp
Soy Sauce 2 1/2 tbsp
Top the sliced pork with marinated onions and pour the lemon soy sauce over. Enjoy.
If making bouquet garni is too much, you can use unused tea bag to stuff the herbs in.
Staple the bag to close.
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